I Have No Formal Culinary Training, Right.

It's Not About Perfection; It's About The Joy Of Striving.

I Can Make Dough In A Machine Faster Than I Can Make It By Hand, But I Want To Make It By Hand, Because I Want To Remember The Way It Feels. It's So Important For Me To Make It By Hand - Whether It's A Pasta Dough Or A Pâte Brisée. You Become Involved In It. You Become Personal With It. For Me It's Such A Wonderful Way To Get Satisfaction And Gratification When I'm Cooking.

You Have To Be Driven. You Have To Be Focused. You Have To Be Aware.

We Go Through Our Careers And Things Happen To Us. Those Experiences Made Me What I Am.

I Wanted To Write About What We Were Doing At The French Laundry, The Recipes And The Stories.